Yield
2 cheesecakes, 24 servings (serving size: 1 wedge cheesecake and 1 baguette slice).Note 1:

There will be some extra pesto left after making the cheesecakes. Toss it with pasta for a quick-and-easy supper.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.

Step 3

Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.

Step 4

Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325° for 45 minutes or until almost set.

Step 5

Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325° for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

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